Melt-in-Your-Mouth Braised Beef Chuck Roast with Rich Savory Gravy
There are few things in this world more satisfying than a slow-braised beef chuck roast that falls apart at the touch of a fork. This dish is the definition of comfort food — tender, juicy shreds of beef bathed in a deeply flavored, glossy gravy that practically begs to be spooned over mashed potatoes or crusty bread. Whether you’re cooking for a Sunday family dinner or simply craving something hearty and warming, this recipe delivers every single time.
The secret to achieving that signature pull-apart texture lies in patience and the braising method. Low and slow cooking breaks down the tough connective tissue in the chuck roast, transforming it into something truly extraordinary. The sear you give the meat before braising creates a beautiful crust that locks in flavor and gives the gravy its incredible depth and color.
Ingredients
- 3 to 4 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Method
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